| | Spiced snapper with barbecued corn and pineapple salsa
Spiced snapper with barbecued corn and pineapple salsa
Spiced snapper with barbecued corn and pineapple salsa 4.3-5 9
  • Calories: 2245 kj
  • Fat: 9.2g
  • Carbohydrates: 66.6g

How to Make:

  1. Place corn in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes. Drain. Set aside for 5 minutes or until cool enough to handle. Cut corn into 2.5cm-thick rounds.
  2. Meanwhile, make Pineapple Salsa: Place pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl. Stir to combine. Cover. Set aside.
  3. Combine turmeric, curry powder and oil in a small bowl. Place fish on a large plate. Brush both sides of each fish fillet with turmeric mixture.
  4. Heat a barbecue hotplate or frying pan on medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn. Cook for a further 3 minutes or until browned and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
  5. Add corn and lemon quarters to barbecue hotplate. Cook, turning, for 3 minutes or until golden and just starting to char. Place fish on serving plates. Top with pineapple salsa. Serve with corn, charred lemons and steamed rice.
Time for preparing:
15 min.


  • 2 corn cobs, husks and silk removed
  • 2 teaspoons ground turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon canola oil
  • 4 (150g each) snapper fillets (skin on)
  • 1 lemon, quartered
  • Steamed white long-grain rice, to serve
  • Pineapple Salsa
  • 400g fresh pineapple, peeled, finely diced
  • 1 green onion, thinly sliced
  • 1 yellow capsicum, finely diced
  • 1 green chilli, seeded, finely chopped
  • 2 tablespoons lemon juice